Crazy, crazy life… I feel like I might as well lay out a sleeping bag in my kitchen because of all of the food I’ve been making and recipes that I’ve been trying out for the cookbook. One thing, or person rather, that I need is a dedicated dishwasher. That’s my least favorite part of cooking, and believe me, the dishes are never-ending right now. Don’t worry, if you help me out, I’ll feed you lots and LOTS of delicious vegan food.
As far as everything else is going, the Beer Run 5K was pretty cool and I got to try out a new-ish vegan spot in Anaheim by the name of Healthy Junk (that was REALLY GOOD!) after I was done running. Overall, pretty fun weekend; but, right now, I’m still waiting to hear from the company I had my second interview with last week. Trying to stay optimistic, but at this point it’s a little hard! (that’s what she said)
So, this morning, I decided that I’d make a semi-elaborate savory breakfast. Usually, I reserve my more involved breakfast recipes for pancakes, waffles, and so on; but it has been a while since I’ve cooked up some seitan sausages. If you’ve never made your own seitan before, I highly recommend it. It’s super easy and you can really go whichever way you’d like with the flavor, while controlling the ingredients in it; unlike the processed seitan in stores most of the time. These smoky sausages have a chipotle kick and a tinge of sweetness that goes perfectly with the bell pepper in the hash. The aromas that fill your kitchen when you’re making this dish are Southwestern in nature and will have you drooling, anticipating the final product. (I know this first hand, oops!)
One Year Ago: Sweet Watermelon, Carrot & Apple Juice
- ¾ C. Vital Wheat Gluten
- 2 Tbsp. Nutritional Yeast
- 1 tsp. Dried Chipotle Flakes
- ½ tsp. Smoked Paprika
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ¼-1/2 tsp. Chili Powder
- ¼ tsp. Ground Cumin
- ¼ C. Cooked Chickpeas
- ⅔ C. Vegetable Broth
- 1 Tbsp. Maple Syrup
- 1 Tbsp. Liquid Aminos or Soy Sauce
- ½ Tbsp. Olive Oil
- ½ Tbsp. Liquid Smoke
- 2 tsp. Coconut Oil
- 1 C. Red Onion
- 2 C. Sweet Potatoes, ½” Cubes
- 1 C. Yellow Bell Pepper, Diced
- 1¼ tsp. Chili Powder
- ½ tsp. Cumin
- Salt and Black Pepper to taste
- Mix dry ingredients together in a large bowl, until everything is distributed evenly. Then, blend wet ingredients with the chickpeas together until completely liquified.
- Stir the wet mixture into the dry until the vital wheat gluten soaks all of the liquid up.
- Knead the dough for 2-3 minutes and roll it into a log-type shape, about 10” long and 1” in diameter. Cut it into three pieces and roll out some aluminum foil, tear the foil into pieces that are roughly 8”x8”. Place seitan dough in foil and roll up like a tootsie roll/taffy/candy, and set off to the side.
- Once you are done with those take a large pot with a steamer basket and water, or stacking steamer baskets, and place the foil wrapped sausages into the pot and cover with lid. Have the water boiling/steaming over medium heat for 20 minutes.
- Once the sausages are pretty firm in their wrappers, take them out with tongs and let them rest for 5 minutes; peel the foil off and set them on a plate to cool while you prep the hash.
- In a large pan, heat the coconut oil over medium until it becomes hot. Add the onions and sweet potatoes to the pan, cover and cook for 10-12 minutes, moving around the ingredients every 4 min. or so.
- Stir the bell pepper into the pan, along with the spices. Take the sausages and cut them into ¼” thick round slices, add them to the pan as well.
- Cook the hash mixture in the pan until the sweet potatoes are soft all of the way through. Season with salt and black pepper, serve warm!
Most of the time, when I make these recipes, I don’t pay a tremendous amount of attention to how many calories they’ll be. Part of this stems from the fact that a lot of my recipes are whole food-based, and counting calories is not something that I do. But, I have had a few people ask me for nutritional information on my recipes (which is VERY approximate! I use My Fitness Pal to find the ingredients, value, etc.), so I am going to try to make sure to keep adding it to the recipes. Thank you for understanding!
Have you ever made seitan before? If so, what are your favorite flavors to use? I hope that everyone has a great weekend!!